Shantou traditional Chongqing Xiao noodles special

It's raining outside today and it's getting cold, so the cat is lazy today and doesn't want to cook. So I finally decided to make a "Chongqing noodle" that I haven't eaten for a long time. Today's method belongs to family practice. The taste of the restaurant is not strong, but the method is simple and practical, which is more in line with the taste of the family.

Teach you the daily practice of Chongqing noodles. As long as you master the method, you can make the same delicious food.

Speaking of Chongqing noodles, it is one of Chongqing's special cuisines. Its unique taste, smooth and chewy noodles, tangy soup, rich aroma and strong spicy taste have become the favorite of diners. Chongqing people often wake up from Chongqing one day. Chongqing noodles, like instant noodles in Lanzhou and Regan Noodles in Wuhan, are no different from the soul core of Chongqing people.

So how do you make Chongqing noodles? In fact, the secret of delicious food is noodles and soup. Noodles are the root bones of Chongqing noodles, and their red oil will meet the soul of Chongqing noodles. The selected spices such as peppers, sesame seeds and peanuts, as well as other aromatic flavors, will make diners unforgettable.

—— [Family version of Chongqing noodles]—

[Ingredients]: 250g of flour, 50g of cooked peanuts, Chinese cabbage 1 capsule, and appropriate amount of pickled mustard tuber.

[Seasoning]: 2 cloves of garlic, chives 1 tablespoon, coriander 1 tablespoon, salt 1 tablespoon, chicken 1 tablespoon, Chili noodles 1 tablespoon, half a spoonful of Chili, and fresh vegetables 1 tablespoon.

-Manufacturing methods and steps-

[Stage 1]: Wash Chinese cabbage with noodles, stir-fry raw rice, cut coriander and coriander into powder, cut mustard tuber into small particles, and put them on plates for later use.

[Stage 2]: Put the water into the pot, boil the water over high fire, prepare the seasoning when boiling the water, cut the garlic into minced garlic, cut the shallots into powder, put them into a cotton bowl, add white sesame 1 spoon, pepper noodles 1 spoon, and half a spoon of pepper, add oil to the pot, and pour the seasoning into the noodle bowl.

[Stage 3]: After the seasoning oil is slightly cooled, add salt 1 spoon, chicken 1 spoon, pepper 1 spoon, pepper 1 spoon, grass 1 spoon, half a spoon of vinegar, half a spoon of sugar and coriander and mix well.

[Stage 4]: After the water in the pot is boiled, put the prepared wet noodles into the pot, add the cabbage and stir to cook the noodles. Usually, the wet noodles are cooked in the pot for about 1 minute.

[Stage 5]: After the noodles are cooked, add two spoonfuls of soup to wash the seasoning, and the seasoning washed with hot soup will feel more fragrant.

[Stage 6]: Then put the noodles in the soup bowl, stir the soup evenly, pour in the cooked peanuts, sprinkle with parsley and mustard eggs, and serve!

-The secret of making-

This family version of "Chongqing noodles" is so simple to make. Plain noodles are particularly soft in taste, rich in aroma, spicy and delicious, memorable after eating, particularly addictive, unforgettable after eating. If you like this home edition, you can collect it. Pay attention to this when you have time to eat.

(1) Chongqing noodles are mainly noodles, and noodles are generally wet noodles, which are relatively fine wet noodles. This kind of noodles tastes strong, soft and slippery.

(2) Making homemade red oil is a technical job, and many people can't do it well, so we use a simple method to directly add seasoning to the bowl to stimulate it. It smells good. In other words, it is best to use fine Chili powder for Chili noodles. It is best to stimulate better Chili powder, emitting fragrance. The color is also very good.

(3) Don't put the pot on the wet surface for too long. It usually takes only one minute to do it. After a long time, noodles taste bad.

(4) the seasoning should be washed with hot soup. After the hot soup is poured into the soup, the aroma will be stronger.